Buttermilk Blueberry Breakfast Cake
A delicious and nostalgic cake perfect for breakfast featuring blueberries and buttermilk.
Equipment
- Stand Mixer
- 9-inch square baking pan
Ingredients
- 0.5 cup unsalted butter room temperature
- 1 large lemon zest
- 1 cup sugar set aside 1 tablespoon for sprinkling
- 1 large egg room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose flour set aside ¼ cup of this to toss with the blueberries
- 2 teaspoon baking powder
- 1 teaspoon kosher salt or 1.25 tsp
- 2 cups fresh blueberries picked over
- 0.5 cup buttermilk
Instructions
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
- Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries.
- Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes.
- Check with a toothpick for doneness. Let cool at least 15 minutes before serving.
Notes
Can be made ahead of time. Can be frozen. If using frozen berries, no need to thaw.
Nutrition
Serving: 1pieceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 3mgCalcium: 40mgIron: 1mg
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